{"id":637,"date":"2024-04-03T12:32:46","date_gmt":"2024-04-03T12:32:46","guid":{"rendered":"https:\/\/www.ancoracesenatico.it\/menu-ristorante-ancora-cesenatico\/"},"modified":"2026-10-14T10:41:27","modified_gmt":"2026-10-14T10:41:27","slug":"menu-ristorante-ancora-cesenatico","status":"publish","type":"page","link":"https:\/\/www.ancoracesenatico.it\/en\/menu-ristorante-ancora-cesenatico\/","title":{"rendered":"The Menu"},"content":{"rendered":"

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\u00c0 la carte menu<\/span><\/a><\/div><\/div><\/div>
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Tasting menu \u201cNel Blu\u201d<\/span><\/a><\/div><\/div><\/div>
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Tasting menu \u201cAnc\u00f2ra\u201d<\/span><\/a><\/div><\/div><\/div>
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Tasting menu \u201cL\u2019Universo\u201d<\/span><\/a><\/div><\/div><\/div>
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\u00c0 la carte menu<\/h1><\/div>

Starters<\/strong><\/em><\/p>\n

Shrimp cocktail 20\u202626<\/em><\/strong><\/p>\n

Cuttlefish, Swiss chard and wasabi<\/em><\/strong><\/p>\n

An interpretation of blue crab<\/em><\/strong><\/p>\n

Leerfish, plums, tapioca and verbena<\/em><\/strong><\/p>\n

Comacchio eel, shiitake mushrooms, Annurca apple, sesame, seaweed and daikon<\/em><\/strong><\/p>\n

\u20ac 30<\/strong><\/p>\n<\/div>

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First courses<\/strong><\/em><\/p>\n

Adriatic seafood risotto, 1980s style<\/em><\/strong><\/p>\n

Duck-filled plin pasta, root vegetables, Taleggio cheese and truffle<\/em><\/strong><\/p>\n

The \u201clittle button\u201d \u2014 a tribute to spaghetti with clams<\/em><\/strong><\/p>\n

Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe<\/em><\/strong><\/p>\n

\u20ac 33<\/strong><\/p>\n<\/div>

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Main courses<\/strong><\/em><\/p>\n

Sweetbreads and lobster<\/em><\/strong><\/p>\n

Crispy red mullet, pak choi, capers and seaweed sauce<\/em><\/strong><\/p>\n

Pigeon, quinoa, rhubarb, radicchio and blackberries<\/em><\/strong><\/p>\n

Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio<\/em><\/strong><\/p>\n

\u20ac 43<\/strong><\/p>\n<\/div>

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Desserts<\/strong><\/em><\/p>\n

A tribute to Chef Iacobucci: bab\u00e0 made with three stages of fermentation<\/em><\/strong> <\/strong><\/p>\n

Apricot, kumquat and rosemary<\/strong><\/p>\n

Peach, amaretto and coconut<\/strong><\/p>\n

\u20ac 18<\/strong><\/p>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div>

\u00c0 la carte menu<\/h1><\/div>

Starters<\/strong><\/em><\/p>\n

Shrimp cocktail 20\u202626<\/em><\/strong><\/p>\n

Cuttlefish, Swiss chard and wasabi<\/em><\/strong><\/p>\n

An interpretation of blue crab<\/em><\/strong><\/p>\n

Leerfish, plums, tapioca and verbena<\/em><\/strong><\/p>\n

Comacchio eel, shiitake mushrooms, Annurca apple, sesame, seaweed and daikon<\/em><\/strong><\/p>\n

\u20ac 30<\/strong><\/p>\n<\/div>

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First courses<\/strong><\/em><\/p>\n

Adriatic seafood risotto, 1980s style<\/em><\/strong><\/p>\n

Duck-filled plin pasta, root vegetables, Taleggio cheese and truffle<\/em><\/strong><\/p>\n

The \u201clittle button\u201d \u2014 a tribute to spaghetti with clams<\/em><\/strong><\/p>\n

Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe<\/em><\/strong><\/p>\n

\u20ac 33<\/strong><\/p>\n<\/div>

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<\/div>
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Main courses<\/strong><\/em><\/p>\n

Sweetbreads and lobster<\/em><\/strong><\/p>\n

Crispy red mullet, pak choi, capers and seaweed sauce<\/em><\/strong><\/p>\n

Pigeon, quinoa, rhubarb, radicchio and blackberries<\/em><\/strong><\/p>\n

Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio<\/em><\/strong><\/p>\n

\u20ac 43<\/strong><\/p>\n<\/div>

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Desserts<\/strong><\/em><\/p>\n

A tribute to Chef Iacobucci: bab\u00e0 made with three stages of fermentation<\/em><\/strong> <\/strong><\/p>\n

Apricot, kumquat and rosemary<\/strong><\/p>\n

Peach, amaretto and coconut<\/strong><\/p>\n

\u20ac 18<\/strong><\/p>\n<\/div><\/div><\/div>

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Tasting menu \u201cNel Blu\u201d<\/h1><\/div>
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Welcome dish<\/em><\/strong><\/p>\n

Amberjack, cucumber, Asetra caviar, ginger and sorrel<\/em><\/strong><\/p>\n

\u201cLittle button\u201d pasta \u2014 a tribute to spaghetti with clams<\/em><\/strong><\/p>\n

Crispy red mullet, pak choi, capers and seaweed sauce<\/em><\/strong><\/p>\n

Pre Dessert<\/em><\/strong><\/p>\n

Apricot, kumquat and rosemary<\/em><\/strong><\/p>\n

Sweet treats to finish<\/em><\/strong><\/p>\n<\/div>

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\u20ac 79 per person<\/span><\/a><\/div>
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The same tasting menu must be selected for the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Tasting menu \u201cAnc\u00f2ra\u201d<\/h1><\/div>
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Welcome dish<\/em><\/strong><\/p>\n

Almond ice cream, sea urchins and wild fennel<\/em><\/strong><\/p>\n

Leerfish, plums, tapioca and verbena<\/em><\/strong><\/p>\n

Shrimp cocktail 20\u202626<\/em><\/strong><\/p>\n

Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe<\/em><\/strong><\/p>\n

Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio<\/em><\/strong><\/p>\n

Pre Dessert<\/em><\/strong><\/p>\n

A tribute to Chef Iacobucci: bab\u00e0 made with three stages of fermentation<\/em><\/strong><\/p>\n

Sweet treats to finish<\/em><\/strong><\/p>\n<\/div>

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\u20ac 95 a persona<\/span><\/a><\/div>
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The same tasting menu must be selected for the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Tasting menu \u201cAnc\u00f2ra\u201d<\/h1><\/div>
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<\/div><\/div>
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Welcome dish<\/em><\/strong><\/p>\n

Almond ice cream, sea urchins and wild fennel<\/em><\/strong><\/p>\n

Leerfish, plums, tapioca and verbena<\/em><\/strong><\/p>\n

Shrimp cocktail 20\u202626<\/em><\/strong><\/p>\n

Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe<\/em><\/strong><\/p>\n

Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio<\/em><\/strong><\/p>\n

Pre Dessert<\/em><\/strong><\/p>\n

A tribute to Chef Iacobucci: bab\u00e0 made with three stages of fermentation<\/em><\/strong><\/p>\n

Sweet treats to finish<\/em><\/strong><\/p>\n<\/div>

<\/div>
<\/div>
<\/div>
\u20ac 95 a persona<\/span><\/a><\/div>
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The same tasting menu must be selected for the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>

Tasting menu \u201cL\u2019Universo\u201d<\/h1><\/div>
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Welcome dish<\/em><\/strong><\/p>\n

Tomato, cantaloupe melon and buffalo mozzarella<\/em><\/strong><\/p>\n

Green beans, Asetra caviar, citrus fruits and horseradish buttermilk<\/em><\/strong><\/p>\n

Cuttlefish, Swiss chard and wasabi<\/em><\/strong><\/p>\n

An interpretation of blue crab<\/em><\/strong><\/p>\n

Comacchio eel, shiitake mushrooms, Annurca apple, sesame, seaweed and daikon<\/em><\/strong><\/p>\n

Adriatic seafood risotto, 1980s style<\/em><\/strong><\/p>\n

Sweetbreads and lobster<\/em><\/strong><\/p>\n

Pre dessert<\/em><\/strong><\/p>\n

Peach, amaretto and coconut<\/em><\/strong><\/p>\n

Sweet treats to finish<\/em><\/strong><\/p>\n<\/div>

<\/div>
<\/div>
<\/div>
\u20ac125 a persona<\/span><\/a><\/div>
<\/div>
<\/div>
<\/div>

The same tasting menu must be selected for the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Wine list<\/h1><\/div>

Our wine list is constantly updated and features a selection of Italian and international labels, with particular attention also given to organic and biodynamic wines.<\/p>\n<\/div>

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View the wine list<\/span><\/a><\/div><\/div><\/div>
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<\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-637","page","type-page","status-publish","hentry"],"yoast_head":"\nThe Menu - Ristorante Ancora Cesenatico<\/title>\n<meta name=\"description\" content=\"Discover the menus of the Anc\u00f2ra restaurant in Cesenatico: \u00e0 la carte tasting, Nel blu, Anc\u00f2ra and L'Universo\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ancoracesenatico.it\/en\/menu-ristorante-ancora-cesenatico\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Menu - Ristorante Ancora Cesenatico\" \/>\n<meta property=\"og:description\" content=\"Discover the menus of the Anc\u00f2ra restaurant in Cesenatico: \u00e0 la carte tasting, Nel blu, Anc\u00f2ra and L'Universo\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ancoracesenatico.it\/en\/menu-ristorante-ancora-cesenatico\/\" \/>\n<meta property=\"og:site_name\" content=\"Ristorante Ancora Cesenatico\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-14T10:41:27+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ancoracesenatico.it\/en\/menu-ristorante-ancora-cesenatico\/\",\"url\":\"https:\/\/www.ancoracesenatico.it\/en\/menu-ristorante-ancora-cesenatico\/\",\"name\":\"The Menu - 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